Devilishly Good Chocolate Cake Recipes
DEVILISHLY MOIST CHOCOLATE CAKE
Make and share this Devilishly Moist Chocolate Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 1 nine-inch cake
Number Of Ingredients 11
Steps:
- Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
- Add the sugar, and using the paddle attachment, mix at low speed until blended.
- Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
- In a small bowl, whisk together the eggs until blended.
- Whisk in the milk and vanilla extract until blended.
- With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
- Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
- Pour batter into cake pan.
- Bake for 45-55 minutes, until a pick comes out clean.
- Cool in the pan on a wire rack for 20 minutes.
- Invert cake onto the wire rack and cool completely.
- Frost as desired.
Nutrition Facts : Calories 2905.2, Fat 95.2, SaturatedFat 15.6, Cholesterol 380.1, Sodium 1869.5, Carbohydrate 504.9, Fiber 25.9, Sugar 339.9, Protein 45
DEVILISHLY GOOD CHOCOLATE CAKE
Make and share this Devilishly Good Chocolate Cake recipe from Food.com.
Provided by grapefruit
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place rack in the center of the oven and preheat to 350°F.
- Spray a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour and set pan aside.
- Place the chocolate and water in a small saucepan over low heat and cook, stirring, till chocolate melts. about 2-3 minutes.
- Place cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl.
- Fold in melted chocolate.
- Blend with an electric mixer on low speed for 1 minute
- Scrape bowl down. Increase speed to medium and beat 2-3 mins more.
- The batter should look thick and well combined.
- Pour into prepared pan.
- Bake 45 - 50 mins or until cake springs back when lightly pressed and just starts to pull away from teh sides.
- Remove from Oven, place on a wire rack to cool for 20 minutes
- Run sharp knife along edges of cake and invert on wire rack to completely cool 20 mins more.
- Frost with Chocolate Pan Frosting (see my recipe).Let frosting set for 20 mins, slice and serve.
Nutrition Facts : Calories 258, Fat 14.3, SaturatedFat 3, Cholesterol 53.3, Sodium 395.6, Carbohydrate 30.9, Fiber 1.3, Sugar 16.7, Protein 4.2
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